Download Alto-Shaam HFT2-500 Specifications

Hot Food Table
Merchandiser
Models:
HFT2SYS-300
HFT2-300
HFT2SYS-400
HFT2-400
HFT2SYS-400 (Standard)
HFT2SYS-500
HFT2-500
HFT2-300
HFT2SYS-500 (Deluxe)
• Installation
• Operation
• Maintenance
W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA
PHONE: 262.251.3800 • 800.558.8744 USA / CANADA
FAX: 262.251.7067 • 800.329.8744 U . S . A .
www.alto-shaam.com
printed in u.s.a.
ONLY
MN-29506 • 01/12
Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Safety Procedures and Precautions. . . . . . . . . . . . . . . . . . 2
Sanitation
Sanitation/Food Safety . . . . . . . . . . . . . . . . . . . . . . . . 15
Internal Food Product Temperatures. . . . . . . . . . . . . . 15
Installation
Installation Requirements . . . .
Leveling . . . . . . . . . . . . . . . . .
Dimension Drawings, weights
Options and Accessories. . . . .
Electrical Specifications . . . . .
. . . . . . . . . .
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& capacities.
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. . 3
. . 3
4-8
. . 8
. . 9
Operating Instructions
User Safety Information. . . .
Start-up Operation. . . . . . . .
Operating Procedures. . . . . .
General Holding Guidelines. .
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.
Service
Service View & Parts Lists
Lexan Guards. . . . . . . . . . . . . . . .
Tray Slides . . . . . . . . . . . . . . . . . .
Panel Colors, Deluxe Parts. . . . . .
Core Unit . . . . . . . . . . . . . . . . . . .
Base. . . . . . . . . . . . . . . . . . . . . . .
Cable Heating Replacement Kits. .
Calibration. . . . . . . . . . . . . . . . . . .
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10
10
11
12
Care and Cleaning
Cleaning and Preventative Maintenance. .
Protecting Stainless Steel Surfaces. . . . . .
Cleaning Agents . . . . . . . . . . . . . . . . . . . .
Cleaning Materials . . . . . . . . . . . . . . . . . .
Equipment Care . . . . . . . . . . . . . . . . . . . .
Clean Daily. . . . . . . . . . . . . . . . . . . . . . . .
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13
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. . . 16
. . . 16
. . . 18
18-19
20-21
. . . 21
. . . 21
Wire Diagrams
Always refer to the wire diagram(s) included with the unit
for most current version.
Warranty
Transportation Damage and Claims . . . . . . . Back Cover
Limited Warranty. . . . . . . . . . . . . . . . . . . . . . Back Cover
DeLiVeRy
uNPACkiNG
This Alto-Shaam appliance has been
thoroughly tested and inspected to ensure only
the highest quality unit is provided. Upon
receipt, check for any possible shipping damage
and report it at once to the delivering carrier.
See Transportation Damage and Claims section
located in this manual.
This appliance, complete with unattached
items and accessories, may have been delivered
in one or more packages. Check to ensure that all
standard items and options have been received
with each model as ordered.
Save all the information and instructions
packed with the appliance. Complete and return
the warranty card to the factory as soon as
possible to ensure prompt service in the event of a
warranty parts and labor claim.
This manual must be read and understood
by all people using or installing the equipment
model. Contact the Alto-Shaam Tech Team Service
Department if you have any questions concerning
installation, operation, or maintenance.
1. Carefully remove the
appliance from the
carton or crate.
NOte:
All claims for warranty must include the
full model number and serial number of
the unit.
®
®
NOte: Do not discard the
carton and other
packaging material
until you have
inspected the unit
for hidden damage
and tested it for
proper operation.
2. Read all instructions in this manual carefully
before initiating the installation of this appliance.
DO NOT DISCARD THIS MANUAL.
This manual is considered to be part of the
appliance and is to be provided to the owner
or manager of the business or to the person
responsible for training operators. Additional
manuals are available from the Alto-Shaam
Tech Team Service Department.
3. Remove all protective plastic film, packaging
materials, and accessories from the appliance
before connecting electrical power. Store any
accessories in a convenient place for future use.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 1.
sAFety PROCeDuRes
AND PReCAutiONs
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.
DANGeR
Used to indicate the presence of
a hazard that WILL cause severe
personal injury, death, or substantial
property damage if the warning
included with this symbol is ignored.
WARNiNG
Used to indicate the presence of a
hazard that CAN cause personal injury,
possible death, or major property
damage if the warning included with
this symbol is ignored.
CAutiON
Used to indicate the presence of a
hazard that can or will cause minor or
moderate personal injury or property
damage if the warning included with
this symbol is ignored.
1. This appliance is intended to hold foods
for the purpose of human consumption.
No other use for this appliance is authorized
or recommended.
2. This appliance is intended for use in commercial
establishments where all operators are
familiar with the purpose, limitations, and
associated hazards of this appliance. Operating
instructions and warnings must be read and
understood by all operators and users.
3. Any troubleshooting guides, component views,
and parts lists included in this manual are for
general reference only and are intended for use
by qualified technical personnel.
4. This manual should be considered a permanent
part of this appliance. This manual and all
supplied instructions, diagrams, schematics,
parts lists, notices, and labels must remain with
the appliance if the item is sold or moved to
another location.
NOte
For equipment delivered for use
in any location regulated by the
following directive:
DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.
CAutiON
Used to indicate the presence of a hazard that
can or will cause minor personal injury, property
damage, or a potential unsafe practice if the
warning included with this symbol is ignored.
N O t e : Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 2.
i n s t alla t i on
s i t e I N ST A L L A TI O N
DANGeR
impROpeR inStallatiOn,
alteRatiOn, adJUStment,
SeRviCe, OR maintenanCe COUld
ReSUlt in SeveRe inJURY, deatH,
OR CaUSe pROpeRtY damage.
Read tHe inStallatiOn,
OpeRating and maintenanCe
inStRUCtiOnS tHOROUgHlY
beFORe inStalling OR SeRviCing
tHiS eQUipment.
CAutiON
metal paRtS OF tHiS eQUipment
beCOme eXtRemelY HOt WHen
in OpeRatiOn. tO avOid bURnS,
alWaYS USe Hand pROteCtiOn
WHen OpeRating tHiS applianCe.
CAutiON
tO pRevent peRSOnal inJURY,
USe CaUtiOn WHen mOving OR
leveling tHiS applianCe.
CAutiON
The performance of this unit has
been optimized using the factory
provided bulbs. These bulbs should
be replaced with an exact replacement
or with a factory recommended
replacement. These bulbs have been
treated to resist breakage and must be
replaced with similarly treated bulbs in
order to maintain compliance with NSF
standards. DO NOT over-tighten bulbs
in their receptacles as this can cause
damage to the bulb filament.
SITE I N ST A L L A TI O N
In order to maintain
established National
Sanitation Foundation
standards, all stationary
floor models must be
sealed to the floor with a
R.T.V. or silastic meeting
N.S.F. requirements or
have 6" (153mm)
unobstructed clearance
beneath the unit.
®
A number of adjustments are associated with
initial installation and start-up. It is important
that these adjustments be conducted by a
qualified service technician. Installation and
start-up adjustments are the responsibility of the
dealer or user. These adjustments include but
are not limited to thermostat calibration, door
adjustment, leveling, electrical hook-up and
installation of optional casters or legs.
1.The appliance must be
installed on a stable
and level surface.
2.DO NOT install this appliance in any area
where it may be affected by any adverse
conditions such as steam, grease, dripping water,
high temperatures, or any other severely
adverse conditions.
3.DO NOT install a heated display case near a cold
air source such as a freezer, air conditioning vents,
or in any area where outside air fluctuation can
affect performance.
4.This appliance must be kept free and clear of
any obstructions blocking access for
maintenance or service.
LEVELING
Level the appliance from side-to-side and
front-to-back with the use of a spirit level.
We recommend checking the level periodically
to make certain the floor has not shifted nor the
appliance moved.
NOTE: F
ailure to properly level this appliance
can cause improper function.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 3.
12-1/2"
(318mm)
Top Surface
TOP VIEW
i n s t alla t i on
s i t e I N ST A L L A TI O N
HFT2-300
12-3/4"
(322mm)
Opening
9-13/16"
(248mm)
To Well
20-1/8" (512mm)
4-7/16" (111mm)
Well
12-1/2" (318mm)
Top Surface
33-3/4" (857mm)
1-5/16"
(34mm)
6-13/16"
(173mm)
Tray Slide
4-1/8"
(104mm)
To Elec.
4"
(102mm)
19-13/16"
(504mm)
TOP VIEW
43-13/16" (1113mm)
48" (1220mm)
13" (331mm)
To Elec.
20-1/8" (509mm)
26-1/8" (663mm)
39-3/4" (1008mm)
20-1/8"
(512mm)
Well
8" (203mm)
Shelf Width
48" (1220mm)
20-1/8"
(509mm)
26-1/8"
(663mm)
42-5/8" (1081mm)
48" (1220mm)
42-5/8" (1081mm)
49-1/16" (1246mm)
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 4.
7" (178mm)
37-1/8" (943mm)
To Well Surface
10-1/2"
(267mm)
Shelf Width
9"
(228mm)
60-1/2" (1536mm)
67" (1701mm)
39-3/4" (1008mm)
23-1/2"
(598mm)
Lower Sales Area
39-3/4" (1008mm)
12-3/4" (322mm)
9-13/1
(248m
Reac
HFT2SYS-300 (Deluxe)
60-1/2" (1536mm)
19-13/16"
(504mm)
9-1/4" (233mm)
Shelf Width
60-1/2" (1536mm)
7" (178mm)
42-5/8" (1081mm)
48" (1220mm)
1-5/16"
(34mm)
TOP VIEW
12-3/4" (322mm)
Opening
23-1/2"
(598mm)
Lower Sales Area
60-1/2" (1536mm)
9-13/16"
(248mm)
Reach
12-1/2" (318mm)
Top Surface
HFT2SYS-300 (Standard)
4-7/16" (111mm)
Well
48" (1220mm)
20-3/16" (513mm)
Well Depth
34-5/16" (872mm)
i n s t alla t i on
s i t e I N ST A L L A TI O N
HFT2-300 (230V, International, with Bumper)
12-11/16" (322mm)
Opening
29-3/4" (756mm)
34-3/8" (872mm)
48" (1220mm)
4-7/16"
(111mm)
Well
13" (331mm)
To Elec.
20-3/16" (513mm)
Well Depth
38" (964mm)
Well
34-5/16" (872mm)
7/8"
(21mm)
4-1/8"
(105mm)
To Elec.
48" (1220mm)
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 5.
13" (331mm)
To Elec.
4-7/16"
(111mm)
Well
12-11/16" (322mm)
Opening
29-3/4" (756mm)
34-3/8" (872mm)
4"
(102mm)
4-1/8"
(105mm)
To Elec.
4"
(102mm)
7/8"
(21mm)
12-1/2" (318
Top Surface
i n s t alla t i on
TOP VIEW
s i t e I N ST A L L A TI O N
12-3/4"
(322mm)
Opening
20-1/8"
(512mm)
9-13/16"
(248mm)
To Well
4-1/8"
(104mm)
To Elec.
27-15/16" (709mm)
27-15/16" (709mm)
60" (1525mm)
4"
(102mm)
TOP VIEW
13" (331mm)
To Elec.
20-1/8" (509mm)
26-1/8" (663mm)
39-3/4" (1008mm)
6-13/16"
(173mm)
Tray Slide
4-7/16" (111mm)
Well
12-1/2" (318mm)
Top Surface
33-3/4" (857mm)
39-3/4" (1008mm)
HFT2-400
23-1/2"
(598mm)
Lower Sales Area
8" (203mm)
Shelf Width
7" (178mm)
20-1/8"
(509mm)
26-1/8"
(663mm)
39-3/4" (1008mm)
9-13/16
(248mm
Reach
60-1/2" (1536mm)
HFT2SYS-400 (Deluxe)
39-3/4" (1008mm)
79-1/8" (2009mm)
9" (1386mm)
54-5/8"
(228mm)
60" (1525mm)
10-1/2"
(267mm)
Shelf Width
37-1/8" (943mm)
To Well Surface
60-1/2" (1536mm)
59-7/16" (1509mm)
23-1/2"
(598mm)
Lower Sales Area
54-5/8" (1386mm)
60" (1525mm)
9-1/4" (233mm)
Shelf Width
TOP VIEW
60-1/2" (1536mm)
60-1/2" (1536mm)
9-13/16"
(248mm)
Reach
12-1/2" (318mm)
Top Surface
20-1/8"
(512mm)
Well
39-3/4" (1008mm)
HFT2SYS-400 (Standard)
4-7/16" (111mm)
Well
12-3/4" (322mm)
Opening
59-7/16" (1509mm)
54-5/8" (1386mm)
61-1/16" (1551mm)
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 6.
12-1/2" (318mm
Top Surface
64-1/8" (1628mm)
Well
i n s t alla t i on
TOP VIEW
s i t e I N ST A L L A TI O N
HFT2-500
12-1/2"
(318mm)
Top Surface
20-1/8"
(512mm)
9-13/16"
(248mm)
To Well
33-15/16" (861mm)
72" (1830mm)
13" (331mm)
To Elec.
20-1/8"
(509mm)
26-1/8" (663mm)
39-3/4" (1008mm)
9-1/4" (233mm)
Shelf Width
8" (203mm)
Shelf Width
71-7/16" (1814mm)
Top Surface
20-1/8"
(509mm)
26-1/8"
(663mm)
9-13
(248
Re
39-3/4" (1008mm)
60-1/2" (1536mm)
HFT2SYS-500 (Deluxe)
91" (2311mm)
39-3/4" (1008mm)
64-1/8" (1628mm)
Well
23-1/2"
(598mm)
Lower Sales Area
7" (178mm)
66-5/8" (1690mm)
72" (1830mm)
6-9/16"
166 mm
To Elec.
TOP VIEW
12-3/4" (322mm)
Opening
23-1/2"
(598mm)
Lower Sales Area
37-1/8" (943mm)
To Well Surface
9"
(228mm)
10-1/2"
(267mm)
Shelf Width
37-1/8" (943mm)
To Well Surface
60-1/2" (1536mm)
66-5/8" (1690mm)
72" (1830mm)
66-5/8" (1690mm)
73-1/8" (1856mm)
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 7.
60-1/2" (1536mm)
60-1/2" (1536mm)
9-13/16"
(248mm)
Reach
20-1/8"
(512mm)
Well
19-7/8"
(504 mm)
HFT2SYS-500 (Standard)
4-7/16" (111mm)
Well
71-7/16" (1814mm)
Top Surface
37-1/8" (943mm)
To Well Surface
33-15/16" (861mm)
4-7/16" (111mm)
Well
4"
(102mm)
19-7/8"
(504 mm)
TOP VIEW
4-1/8"
(104mm)
To Elec.
12-1/2"
(318mm)
Top Surface
64-1/8" (1628mm)
Well
33-3/4" (857mm)
6-9/16"
166 mm
To Elec.
12-3/4"
(322mm)
Opening
6-13/16"
(173mm)
Tray Slide
i n s t alla t i on
capacities • options
product/pan capacity Based on 4" (65mm) deep pans
HFT2-300, HFTSYS-300
D4: 62 lb (30 kg) max .
max . volume : D4: 45 qt (57 L)
FULL-SIZE PANS*: Three (3) 12" x 20" x 4"
GN 1/1 (325mm x 530mm x 102mm)
HALF-SIZE PANS*: Six (6) 12" x 10" x 4"
GN 1/2 (325mm x 265mm x 102mm)
THIRD-SIZE PANS*:Nine (9) 12" x 6" x 4"
GN 1/3 (325mm x 176mm x 102mm)
*w ill
also accept
2-1/2" (65mm)
deep pans ;
D6
units will accept
6" (153mm)
OPTIONS AND ACCESSORIES
Panel Color Choices
Pan Dividers, Full Size
16019
Pan Dividers, Half and Third Size
11318
deep pans
HFT2-400, HFTSYS-400
96 lb (44 kg) maximum
max . volume : 60 qt (76 L)
FULL-SIZE PANS*: Four (4) 12" x 20" x 4"
GN 1/1 (325mm x 530mm x 102mm)
HALF-SIZE PANS*: Eight (8) 12" x 10" x 4"
GN 1/2 (325mm x 265mm x 102mm)
THIRD-SIZE PANS*:Twelve (12) 12" x 6" x 4"
GN 1/3 (325mm x 176mm x 102mm)
*w ill
also accept
2-1/2" (65mm)
deep pans ;
D6
units will accept
6" (153mm)
deep pans
HFT2-500, HFTSYS-500
120 lb (54 kg) maximum
max . volume : 75 qt (95 L)
FULL-SIZE PANS*: Five (5) 12" x 20" x 4"
GN 1/1 (325mm x 530mm x 65mm)
HALF-SIZE PANS*: Ten (10) 12" x 10" x 4"
GN 1/2 (325mm x 265mm x 65mm)
THIRD-SIZE PANS*:Fifteen (15) 12" x 6" x 4"
GN 1/3 (325mm x 176mm x 65mm)
*w ill
also accept
2-1/2" (65mm)
deep pans ;
D6
units will accept
6" (153mm)
see service parts
deep pans
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 8.
i n s t alla t i on
e l e c t r i cal conn e c t i on
The appliance must be installed by a qualified
service technician. The oven must be properly
grounded in accordance with the National
Electrical Code and applicable local codes.
DANGeR
eleCtRiCal COnneCtiOnS mUSt
be made bY a QUaliFied SeRviCe
teCHniCian in aCCORdanCe WitH
DANGeR
to avoid electrical shock, this
appliance mUSt be adequately
grounded in accordance with local
electrical codes or, in the absence of
local codes, with the current edition
of the national electrical Code anSi/
nFpa no. 70. in Canada, all electrical
connections are to be made in
accordance with CSa C22.1, Canadian
electrical Code part 1 or local codes.
Plug the unit into a properly grounded receptacle
ONLY, positioning the unit so that the plug is
easily accessible in case of an emergency. Arcing
will occur when connecting or disconnecting the
unit unless all controls are in the “ off ” position.
Proper receptacle or outlet configuration or
permanent wiring for this unit must be installed
by a licensed electrician in accordance with
applicable local electrical codes.
E LE C T R I CAL - H F T 2 -3 0 0
voltage phase cycle / hz amps kW
208-240 ( agcy ) 1
at 208
1
at 240
1
60
60
60
13.6 3.3
11.8 2.5 13.6 3.3 50
13.03.0
230
1
cord
&
voltage phase cycle / hz amps kW
NEMA 6-15P
15A - 250V Plug
7/7,
220-230 v plug
cee
208-240 ( agcy ) 1
at 208
1
at 240
1
60
60
60
13.7
11.9
13.7
50
13.13.0
230
1
3.3
2.5 3.3 cord
&
DANGeR
enSURe pOWeR SOURCe
matCHeS vOltage Stamped
On applianCe nameplate.
REGARDING INTERNATIONAL
STANDARD UNITS:
I f the unit is not equipped with flexible cord with
plug, an all-pole country approved disconnection
device which has a contact separation of at least
3mm in all poles must be incorporated in the fixed
wiring for disconnection. When using a cord
without a plug, the green/yellow conductor shall
be connected to the terminal which is marked with
the ground symbol. If a plug is used, the socket
outlet must be easily accessible. If the power cord
needs replacement, use a similar one obtained
from the distributor.
plug
E LE C T R I CAL - H F T 2 -4 0 0
appliCable eleCtRiCal COdeS.
plug
NEMA 6-20P
20A - 250V Plug
For CE approved units: To prevent an electrical
shock hazard between the appliance and other
appliances or metal parts in close vicinity, an
equalization-bonding stud is provided. An
equalization bonding lead must be connected to
this stud and the other appliances / metal parts
to provide sufficient protection against potential
difference. The terminal is marked
with the following symbol.
7/7,
220-230 v plug
cee
E LE C T R I CAL - H F T 2 -5 0 0
voltage phase cycle / hz amps kW
208-240 ( agcy ) 1
at 208
1
at 240
1
60
60
60
15.7
13.6
15.7
50
15.03.5
230
1
3.8
2.8 3.8 cord
&
plug
NEMA 6-20P
20A - 250V Plug
cee 7/7,
220-230 v plug
Wire diagrams are included in the literature
package supplied with the unit.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 9.
op e ra t i on
u s e r s af e t y i nfor m a t i on
User safety information:
This appliance is intended for use in commercial
establishments by qualified personnel who are
familiar with the purpose, limitations, and associated
hazards of this appliance. Operating instructions
and warnings must be read and understood by all
operators and users.
CAutiON
metal paRtS OF tHiS eQUipment
beCOme eXtRemelY HOt WHen
in OpeRatiOn. tO avOid bURnS,
alWaYS USe Hand pROteCtiOn
WHen OpeRating tHiS applianCe.
s t ar t u p
before initial use:
Before operating the unit, clean both the interior and
exterior of the unit with a damp cloth and mild soap
solution. Rinse well.
Merchandiser heat plate must be heated to remove
surface oils and the accompanying odor produced
during the first use of the appliance.
DANGeR
DisCONNeCt uNit FROm
POWeR sOuRCe BeFORe
CLeANiNG OR seRViCiNG.
Turn ON/OFF toggle switch to ON position. Turn
thermostat to the 10 setting. Allow the unit to heat
for 30 minutes or until no odor is detected.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 10.
op e ra t i on
op e ra t i ng i n s t r u c t i on s
1.DO NOT ADD WATER TO HOT WELL
Halo Heat ® hot wells maintain a constant
and gentle temperature. Adding water is not
recommended since water will accelerate the
deterioration of the product and may damage the
unit voiding the warranty.
2.PLACE PAN DIVIDERS and EMPTY
PANS IN THE wells
note: No matter what type of pan configuration
chosen, pan separator bars or divider bars must
be used to close all gaps between pans, and all
gaps between the pans and the edges of the wells.
If these gaps are not closed, heat will escape,
heat distribution will be uneven, and uniform
temperature will be difficult to maintain.
This is a VERY important requirement to follow
whenever this appliance is in use.
3.Turn power switch “on”
Turn toggle switch to “ON” position. Lights will
illuminate and hot well will begin to warm.
4.PREHEAT AT THE NUMBER “10” SETTING
FOR A MINIMUM OF 30 MINUTES
An indicator light will illuminate
when the thermostat(s) is (are)
turned “ON.” The unit should be
preheated at the 10 setting for a
minimum of 30 minutes before
loading the unit with hot food.
5. LOAD HOT FOODS INTO THE APPLIANCE
After preheating, place hot foods into the
preheated pans located in the appliance or
exchange the pans with pre-filled product pans.
This appliance is designed for the purpose of hot
food holding. Only hot foods should be placed
into the unit. Potentially hazardous foods should
be held in the unit at setting 10. If lower settings
are used, ensure the food has maintained safe
food temperatures. Lower settings should be
tested by user to ensure food has maintained
safe food temperatures between 140° and 160°F
(60° and 71°C).
All pan divider bars required must be utilized
at all times with the pan configuration chosen.
Before loading food into the unit, use a pockettype thermometer to make certain all products
have reached an internal temperature of
140° to 180°F (60° to 82°C). If any food product
is not at proper serving temperature, use a Halo
Heat cooking and holding oven, set at 250° to 275°F
(121° to 135°C), or a Combitherm oven to bring the
product within the correct temperature range.
6.RESET THERMOSTAT(S) AS NEEDED
After all products are loaded into the unit, it
is necessary to reset the thermostat(s). Since
proper temperature range depends on the type
of products and the quantities being held,
it is necessary to periodically use a pocket
thermometer to check each item to make certain
the correct temperatures are being maintained.
Proper temperature range is between a minimum
of 140° and 180° F (60° and 82° C).
7. To maintain proper food
temperature, overhead heating
is required.
CAutiON
metal paRtS OF tHiS eQUipment
beCOme eXtRemelY HOt WHen
in OpeRatiOn. tO avOid bURnS,
alWaYS USe Hand pROteCtiOn
WHen OpeRating tHiS applianCe.
8.SERVE FRESH, HOT FOOD
Keep hot foods looking fresh. Occasionally stir or
rotate food as needed. Wipe spills immediately to
ensure maximum eye appeal and to ease end of
day cleanup.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 11.
op e ra t i on
g e n e ral hold i ng g u i d e l i n e s
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking. Proper
holding temperatures for a specific food product must
be based on the moisture content of the product, product
density, volume, and proper serving temperatures. Safe
holding temperatures must also be correlated with
palatability in determining the length of holding time for a
specific product.
HOLDiNG temPeRAtuRe RANGe
meAt
FAHReNHeit
130°F
54°C
BEEF ROAST — Med/Well Done
155°F
68°C
BEEF BRISKET
160° — 175°F
71° — 79°C
CORN BEEF
160° — 175°F
71° — 79°C
PASTRAMI
160° — 175°F
71° — 79°C
PRIME RIB — Rare
STEAKS — Broiled/Fried
Halo Heat maintains the maximum amount of product
moisture content without the addition of water, water
vapor, or steam. Maintaining maximum natural product
moisture preserves the natural flavor of the product and
provides a more genuine taste. In addition to product
moisture retention, the gentle properties of Halo Heat
maintain a consistent temperature throughout the cabinet
without the necessity of a heat distribution fan, thereby
preventing further moisture loss due to evaporation
or dehydration.
When product is removed from a high temperature
cooking environment for immediate transfer into
equipment with the lower temperature required for hot
food holding, condensation can form on the outside of
the product and on the inside of plastic containers used in
self-service applications. Allowing the product to release
the initial steam and heat produced by high temperature
cooking can alleviate this condition. To preserve the safety
and quality of freshly cooked foods however, a maximum
of 1 to 2 minutes must be the only time period allowed for
the initial heat to be released from the product.
130°F
54°C
140° — 160°F
60° — 71°C
160°F
71°C
VEAL
RIBS — Beef or Pork
160° — 175°F
71° — 79°C
HAM
160° — 175°F
71° — 79°C
PORK
160° — 175°F
71° — 79°C
LAMB
160° — 175°F
71° — 79°C
CHICKEN — Fried/Baked
160° — 175°F
71° — 79°C
DUCK
160° — 175°F
71° — 79°C
TURKEY
160° — 175°F
71° — 79°C
GENERAL
160° — 175°F
71° — 79°C
71° — 79°C
POuLtRy
FisH/seAFOOD
FISH — Baked/Fried
160° — 175°F
LOBSTER
160° — 175°F
71° — 79°C
SHRIMP — Fried
160° — 175°F
71° — 79°C
120° — 140°F
49° — 60°C
BAkeD GOODs
BREADS/ROLLS
misCeLLANeOus
CASSEROLES
DOUGH — Proofing
160° — 175°F
71° — 79°C
80° — 100°F
27° — 38°C
EGGS —Fried
150° — 160°F
66° — 71°C
FROZEN ENTREES
160° — 175°F
71° — 79°C
HORS D'OEUVRES
160° — 180°F
71° — 82°C
PASTA
160° — 180°F
71° — 82°C
PIZZA
160° — 180°F
71° — 82°C
POTATOES
Use a metal-stemmed thermometer to measure the
internal temperature of the product being held. Adjust the
thermostat setting to achieve the best overall setting based
on internal product temperature.
CeLsius
BEEF ROAST — Rare
PLATED MEALS
180°F
82°C
140° — 165°F
60°— 74°C
SAUCES
140° — 200°F
60° — 93°C
SOUP
140° — 200°F
60° — 93°C
VEGETABLES
160° — 175°F
71° — 79°C
THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY .
ALL
FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES .
ALWAYS FOLLOW LOCAL HEALTH
( HYGIENE )
TEMPERATURE REQUIREMENTS .
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 12.
REGULATIONS FOR ALL INTERNAL
car e and cl e an i ng
CLeANiNG AND PReVeNtiVe mAiNteNANCe
PROteCtiNG stAiNLess steeL suRFACes
It is important to guard against corrosion
in the care of stainless steel
surfaces. Harsh, corrosive,
CLeANiNG AGeNts
Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
or inappropriate chemicals
can completely destroy the
contain quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel surfaces.
protective surface layer
Always use the proper cleaning agent at the
of stainless steel. Abrasive
pads, steel wool, or metal implements will abrade
manufacturer's recommended strength.
Contact your local cleaning supplier for
surfaces causing damage to this protective coating
product recommendations.
and will eventually result in areas of corrosion.
Even water, particularly hard water that contains
CLeANiNG mAteRiALs
high to moderate concentrations of chloride, will
cause oxidation and pitting that result in rust
and corrosion. In addition, many acidic foods
spilled and left to remain on metal surfaces are
contributing factors that will corrode surfaces.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.
CAutiON
RS
nO
S
C Ra pe
bRU
S
St
e el p a
dS
nO
S
nO
iR e
He
W
tO pROteCt StainleSS Steel
SURFaCeS, COmpletelY avOid
tHe USe OF abRaSive Cleaning
COmpOUndS, CHlORide baSed
CleaneRS, OR CleaneRS
COntaining QUateRnaRY SaltS.
neveR USe HYdROCHlORiC aCid
(mURiatiC aCid) On StainleSS
Steel. neveR USe WiRe
bRUSHeS, metal SCOURing
padS OR SCRapeRS.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 13.
car e and cl e an i ng
EQUIPMENT CARE
5. Clean heat guards with a window cleaner.
The cleanliness and appearance
of this equipment will contribute
considerably to operating
efficiency and savory,
appetizing food.
6 .To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
unit with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a cloth
and wipe with the grain of the stainless steel.
Good equipment that is kept clean works better and
lasts longer.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for
foodservice equipment.
THOROUGHLY CLEAN THE
APPLIANCE DAILY
1.Remove food from merchandiser.
2.T urn ON/OFF toggle switch to
the “OFF” position. Disconnect unit from power
source. Let the unit cool.
3.C lean heat plate and metal surfaces of the
unit with a damp, clean cloth and any good
commercial detergent at the recommended
strength. Use a plastic scouring pad or oven
cleaner for difficult areas. Rinse surfaces by
wiping with sponge and clean warm water
NOTE: A
void the use of abrasive cleaning,
compounds, chloride based cleaners, or
cleaners containing quaternary salts. Never
use hydrochloric acid (muriatic acid) on
stainless steel.
4.Surfaces can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
DANGeR
at nO time SHOUld tHe inteRiOR
OR eXteRiOR be Steam Cleaned,
HOSed dOWn, OR FlOOded WitH
WateR OR liQUid SOlUtiOn OF
anY Kind. dO nOt USe WateR Jet
tO Clean.
seVeRe DAmAGe OR
eLeCtRiCAL HAZARD
COuLD ResuLt.
WaRRantY beCOmeS vOid iF
applianCe iS FlOOded
DANGeR
DisCONNeCt uNit FROm
POWeR sOuRCe BeFORe
CLeANiNG OR seRViCiNG.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 14.
s an i t a t i on
Food flavor and aroma are usually so closely related that
it is difficult, if not impossible, to separate them. There
is also an important, inseparable relationship between
cleanliness and food flavor. Cleanliness, top operating
efficiency, and appearance of equipment contribute
considerably to savory, appetizing foods. Good equipment
that is kept clean, works better and lasts longer.
Most food imparts its own particular aroma and many
foods also absorb existing odors. Unfortunately, during
this absorption there is not distinction between GOOD
and BAD odors The majority of objectionable flavors and
odors troubling food service operations are caused by
bacteria growth. Sourness, rancidity, mustiness, stale or
other OFF flavors are usually the result of germ activity.
The easiest way to insure full, natural food flavor is
through comprehensive cleanliness. This means good
control of both visible soil (dirt) and invisible soil
(germs). A through approach to sanitation will provide
essential cleanliness. It will assure an attractive
appearance of equipment, along with maximum efficiency
and utility. More importantly, a good sanitation program
provides one of the key elements in the prevention of
food-borne illnesses.
A controlled holding environment for prepared foods is
just one of the important factors involved in the prevention
of food-borne illnesses. Temperature monitoring and
control during receiving, storage, preparation, and the
service of foods are of equal importance.
The most accurate method of measuring safe temperatures
of both hot and cold foods is by internal product
temperature. A quality thermometer is an effective tool for
this purpose, and should be routinely used on all products
that require holding at a specific temperature.
A comprehensive sanitation program should focus on
the training of staff in basic sanitation procedures. This
includes personal hygiene, proper handling of raw foods,
cooking to a safe internal product temperature, nd the
routine monitoring of internal temperatures from receiving
through service.
Most food-borne illnesses can be prevented through
proper temperature control and a comprehensive
program of sanitation. Both these factors are important
to build quality service as the foundation of customer
satisfaction. Safe food handling practices to prevent foodborne illness is of critical importance to the health and
safety of your customers.
HACCP, an acronym for Hazard Analysis (at) Critical
Control Points, is a quality control program of operating
procedures to assure food integrity, quality, and safety.
Taking steps necessary to augment food safety practices
is both cost effective and relatively simple. While HACCP
guidelines go far beyond the scope of this manual,
additional information is available by contacting:
CenteR FOR FOOd SaFetY and applied
nUtRitiOn FOOd and dRUg adminiStRatiOn
1-888-SaFeFOOd
INTERNAL FOOD PRODUCT TEMPERATURES
HOT FOODS
DANGER ZONE
40° TO 140°F
(4° TO 60°C)
CRITICAL ZONE
70° TO 120°F
(21° TO 49°C)
SAFE ZONE
140° TO 165°F
(60° TO 74°C)
COLD FOODS
DANGER ZONE
ABOVE 40°F
(ABOVE 4°C)
SAFE ZONE
36° TO 40°F
(2° TO 4°C)
FROZEN FOODS
DANGER ZONE
ABOVE 32°F
(ABOVE 0°C)
CRITICAL ZONE
0° TO 32°F
(-18° TO 0°C)
SAFE ZONE
0°F or below
(-18°C or below)
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 15.
s e rv i c e
S e rv i c e par t s
mod e l >
ITEM
1
D ES CR IPTI O N
lexan guard
H FT 2 - 3 0 0
H FT 2 -4 0 0
H FT 2 - 500
P A RT No .
QTY
P A RT No .
QTY
P A RT No.
QTY
GD-29516
2
GD-29517
2
GD-29412
2
ST-2547
12
ST-2547
12
ST-2547
12
GD-29413
2
GD-29413
2
GD-29413
2
side panel, s/s
1012070
2
1012070
2
1012070
2
5
legs, 4" (102mm) adjustable (ct only)
LG-2044
4
LG-2044
4
LG-2044
4
6
Bumper (230V int’l only)
5011297
2
­—
—
—
—
— bumper track
1010949
2
—
—
—
—
— bumper rail
1010952
2
—
—
—
—
bm-29064
4
—
—
—
—
2
SHOULDER STUD, LONG S/S
3
lexan guard, FULL SIDE
4
— bumper end cap
2
1
3
6
5
4
tray slides
m od e l >
ITEM
D ES CR IPTI O N
H FT 2 -3 0 0
H F T2 - 4 0 0
H F T2 -500
P A RT N o .
QTY
PART No.
QTY
P A R T N o.
QTY
1
TRAY SLIDE, SPOT
5013497
2
5013542
2
5013486
2
2
SCREW, PHIL, 8-32 X 1/2"
sc-2425
12
sc-2425
16
SC-2425
16
1
2
P art numb ers a nd d rawings ar e
subject to cha ng e without not ic e .
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 16.
s e rv i c e
S e rv i c e par t s l i s t - pan e l color s , ba s k e t s
m od e l >
H FT2 -3 0 0
ITEM
D ES CR I PTI O N
P A RT N o.
1
panel, end, PAINTED - standard
stainless steel
black
specify custom color
1006498
1006499
1006497
panel, end, PAINTED - counter-top
stainless steel
black
specify custom color
1012070
1012069
1012071
H FT 2 - 4 0 0
QTY
P A RT N o.
1006498
1006499
1006497
2
1012070
1012069
1012071
2
H F T 2- 500
QTY
P A RT No.
1006498
1006499
1006497
2
1012070
1012069
1012071
2
QTY
2
2
panel, end, formica - deluxe
black
specify custom color
PE-28241
pe-27805
canopy top cover, outer
stainless steel
black
specify custom color
5005294
5005285
5005295
shelf, STANDARD/deluxe
stainless steel
black
custom color
5006786
5006851
5006852
4
rivet
ri-2100
24
ri-2100
24
ri-2100
24
5
SHELF, WOOD - deluxe only
5006642
4
5013563
4
5007638
4
6
basket, wood - deluxe only
bs-27896
2
bs-27896
2
bs-27896
2
7
holder 1, side basket
1006624
2
1006624
2
1006624
2
8*
holder 2, side basket
1007795
2
1007795
2
1007795
2
9*
NUT, INSERT, THREADED
NU-24613
8
NU-24613
8
NU-24613
8
10*
SCREW, CT, M4.8 X 16MM
SC-22307
8
SC-22307
8
SC-22307
8
11*
SCREW, 1/4-20 X 1 PHIL
SC-22466
8
SC-22466
8
SC-22466
8
2
3
2
PE-28241
pe-27805
5013547
5013544
5013548
1
5013550
5013549
5013551
2
2
PE-28241
pe-27805
5007920
5007449
5007450
1
5007615
5007616
5007971
2
*NOT SHOWN
2
7
1
5
3
4
1
3
P art numb ers a nd d rawings ar e
subject to cha ng e wit hout not ic e .
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 17.
6
2
1
2
s e rv i c e
HFT2-400 Shown
13
1
14
26
25
12
8
27
24
3
9
27
29 30
2
7
31
22
13
19
26
14
20
1
23
4
16
21
17
4
31
19
20
5
17
16
10
18
6
27
P art nu mbe rs an d dr awings ar e
subject to cha ng e wit hout not ic e .
11
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 18.
s e rv i c e
S e rv i c e par t s l i s t - cor e u n i t
m od e l >
ITEM
1
D ES CR I PTI O N
INNER TOP LIGHT END
H FT 2 -3 0 0
H FT 2 - 500
H F T 2 -4 0 0
P A RT N o.
QTY
P A RT N o .
QTY
P A RT N o .
QTY
1007098
2
1007098
2
1007098
2
2
TERMINAL BRACKET HOLDER
1007507
1
1007507
1
1007507
1
3
receptacle lock
1008952
12
1008952
16
1008952
16
4
control attachment plate
1012113
1
1012113
2
1012113
2
5
end lexan position clip
1012185
4
1012185
4
1008952
16
6
bottom cover panel
1007110
1
1012222
1
1008268
1
7
inner top side
1007080
1
1012223
1
1008327
1
8
INNER TOP CONTROL SIDE
1012196
1
1012224
1
1011896
1
9
INNER LIGHT PANEL
1008316
1
1012226
1
1008330
1
10
WELL ENCLOSURE, SPOT
5013467
1
5013526
1
5012935
1
11
element kit
4880
1
4881
1
4880
1
12
INNER TOP SPOT
5005806
1
5013538
1
5007446
1
13
T-BLOCK
BK-3019
2
BK-3019
2
BK-3019
2
14
BUSHING, 1" HOLE
BU-33619
4
BU-33619
4
BU-33619
5
15*
HINGE, UPRIGHT SUPPORT
HG-27333
2
HG-27333
2
HG-27333
2
16
INSULATION, BOARD, 5.875 X 21.670, 1/2"
IN-2003
2
IN-2003
2
IN-2003
2
17
INSULATION, BOARD, 6 X 50.125, 1/2"
IN-2003
2
IN-2003
2
IN-2003
2
18
INSULATION, fluff
IN-22364
1
IN-22364
1
IN-22364
1
19
KNOB, THERMOSTAT
KN-26568
1
KN-26568
2
KN-26568
2
20
PILOT LIGHT, WHITE
LI-3951
1
LI-3951
2
LI-3951
2
21
LAMP, FLOOD
LP-33783
6
LP-33783
8
LP-33783
8
22
PANEL OVERLAY
PE-29421
1
PE-29421
2
PE-29421
2
23
RIVET, BLIND #44, STNLS
RI-2100
12
RI-2100
20
RI-2100
12
24
RECEPTACLE, SNAP IN
RP-3955
6
RP-3955
8
RP-3955
8
25
SCREW, GROUND 10-32 X 1/4 PAN HD
SC-2190
2
SC-2190
2
SC-2190
2
26
SCREW, 6-32 X 1-1/4 ROUND HD
SC-2365
4
SC-2365
4
SC-2365
4
27
SCREW, 8-32 X 1/4 PHIL
SC-2459
62
SC-2459
68
SC-2459
74
28
SCREW, 10-32 X 1/4 PAN HEAD
SC-26791
12
SC-26791
12
SC-26791
12
29
SWITCH, 20A, 250V, TOGGLE SWITCH
SW-3528
1
SW-3528
2
SW-3528
1
30
SWITCH, RUBBER BOOT W/ NUT
SW-3905
1
SW-3905
2
SW-3905
1
31
THERMOSTAT, 240V, 13A
TT-34981
1
TT-34981
2
TT-34981
2
32*
cordset208-240V
230V
CD-33840
CD-3922
1
1
CD-3588
CD-3922
1
1
CD-3588
CD-3922
1
1
33*
BUSHING, STRAIN RELIEF
BU-3964
2
BU-3964
2
BU-3964
2
34*
POWER SWITCH
sw-3528
1
sw-3528
1
sw-3528
1
35*
GROUND STUD, 230V ONLY
5012929
1
5012929
1
5012929
1
*NOT SHOWN
DANGeR
DisCONNeCt uNit FROm
POWeR sOuRCe BeFORe
CLeANiNG OR seRViCiNG.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 19.
s e rv i c e
HFT2-400 Base Shown
2
6
10
4
4
1
A
3
7
1
8
13
12
9
5
7
1
14
A
P art n umb ers a nd d r awings ar e
subje ct to ch an ge w it hout not ic e .
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 20.
s e rv i c e
S e rv i c e par t s l i s t - ba s e
model >
ITEM
DESCRIPTION
HFT2-300
PART No.
HFT2-400
QTY
PART No.
HFT2-500
QTY
PART No.
QTY
1
cord cover plate
1006591
2
1006591
2
1006591
2
2
base stand top panel
1006995
1
1012228
1
1008348
1
3
base support spot
5005235
1
5013540
1
5007460
1
4
base stiffener, spot
5013483
2
5013541
2
5012923
2
5
t-block
bk-3019
1
bk-3019
1
bk-3019
1
6*
cordset208-240V
230V
CD-33840
CD-3922
1
1
CD-3588
CD-3922
1
1
CD-3588
CD-3922
1
1
7
caster, rigid 5" (127mm)
cs-2025
2
cs-2025
2
cs-2025
2
8
caster, swivel 5" (127mm) with brake
cs-2026
2
cs-2026
2
cs-2026
2
9
plug, 7/8" hole
pg-3559
1
pg-3559
1
pg-3559
1
72
10
rivet, blind, #44, stnls
11*
3/8-16 x 1-1/2" hex cap
12
5/16-18 x 5/8" serr. hex hd screw
ri-2100
72
ri-2100
64
ri-2100
sc-22553
6
sc-22553
6
sc-22553
6
sc-2351
16
sc-2351
16
sc-2351
16
13
6-32 x 1-1/4" round hd
sc-2365
2
sc-2365
2
sc-2365
2
14
8-32 x 1/2" phil screw
sc-2425
8
sc-2425
8
sc-2425
8
15*
3/8" id 7/8" od s/s flat washer
ws-23991
6
ws-23991
6
ws-23991
6
*NOT SHOWN
Cable Heating Replacement Service Kits
KIT NUMBER >
HFT2-300
HFT2-400
HFT2-500
4880
4881
5 4880
132 ft
144 ft
120 ft
8
12
8
8 ft
8 ft
8 ft
Service kit includes:
CB-3045
Cable Heating Element
CR-3226
Ring Connector
IN-3488
Insulation Corner
BU-3105
Shoulder Bushing
8
12
8
BU-3106
Cup Bushing
8
12
8
SL-3063
Insulating Sleeve
TA-3540
High Temp Electrical Tape
ST-2439
10.32 Stud
NU-2215
Hex Nut
8
12
8
1 roll
1 roll
1 roll
8
12
8
32
24
32
DANGeR
Calibration
CALIBRATION PROCEDURES
Every unit is calibrated at the factory. Only a qualified
service technician should calibrate the unit in the field
if necessary.
shock risk WARNING: Unit must be disconnected
from power source before making adjustments or
calibrating switch.
Tools required: 2mm allen (hex) wrench
enSURe pOWeR SOURCe
matCHeS vOltage Stamped
On applianCe nameplate.
CAutiON
tHiS SeCtiOn iS pROvided FOR tHe aSSiStanCe
OF QUaliFied SeRviCe teCHniCianS OnlY and
iS nOt intended FOR USe bY UntRained OR
UnaUtHORiZed SeRviCe peRSOnnel.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 21.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 22.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 23.
TRANSPORTATION DAMAGE and CLAIMS
1.
2.
3.
4.
5.
6.
7.
8.
All Alto-Shaam equipment is sold F.O.B. shipping point, and when accepted by the carrier, such shipments
become the property of the consignee.
Should damage occur in shipment, it is a matter between the carrier and the consignee. In such cases,
the carrier is assumed to be responsible for the safe delivery of the merchandise, unless negligence can be
established on the part of the shipper.
Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area.
Do not wait until after the material is moved to a storage area.
Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received.
Note all damage to packages directly on the carrier’s delivery receipt.
Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt.
If the driver refuses to allow inspection, write the following on the delivery receipt:
Driver refuses to allow inspection of containers for visible damage.
Telephone the carrier’s office immediately upon finding damage, and request an inspection. Mail a written confirmation of the
time, date, and the person called.
Save any packages and packing material for further inspection by the carrier.
Promptly file a written claim with the carrier and attach copies of all supporting paperwork.
We will continue our policy of assisting our customers in collecting claims which have been properly filed and actively pursued.
We cannot, however, file any damage claims for you, assume the responsibility of any claims, or accept deductions in payment
for such claims.
LIMITED WARRANTY
Alto-Shaam, Inc. warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will, at
Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part.
The parts warranty period is as follows:
For the refrigeration compressor on Alto-Shaam Quickchillers™, five (5) years from the date of installation.
For the heating element on Halo Heat® cooking and holding ovens, as long as the original purchaser owns the oven. This
excludes holding only equipment.
For all other parts, one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.
The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.
Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or any
additional fees.
To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable.
THIS WARRANTY DOES NOT APPLY TO:
1. Calibration.
2. Replacement of light bulbs, door gaskets, and/or the replacement of glass due to damage of any kind.
3. Equipment damage caused by accident, shipping, improper installation or alteration.
4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment
subjected to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water
quality, or equipment with missing or altered serial numbers.
5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water
quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator.
6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm® Cleaner, including but not limited to damage due to
chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm® Cleaner on Combitherm® ovens is highly recommended.
7. Any losses or damage resulting from malfunction, including loss of product, food product, revenue, or consequential or incidental
damages of any kind.
8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any parts
including legs, or addition of any parts.
This warranty is exclusive and is in lieu of all other warranties, express or implied, including the implied warranties of merchantability and
fitness for a particular purpose. In no event shall Alto-Shaam be liable for loss of use, loss of revenue or profit, or loss of product, or for any
indirect, special, incidental, or consequential damages. No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty
or to incur on behalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment.
E ffe c tive N ove mber 1, 2011
RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.
ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.
Model: ______________________________________________ Date Installed: ______________________________________________________
Voltage: ______________________________________________ Purchased From: ___________________________________________
Serial Number: _____________________________________________________________________________________________________________
W164 N9221 Water Street
PHONE:
●
P.O. Box 450
●
Menomonee Falls, Wisconsin 53052-0450
●
U.S.A.
262.251.3800 • 800.558-8744 USA/CANADA
FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY
www.alto-shaam.com
PRINTED IN U.S.A.